Alfredo Sauce (Coconut Milk) recipe image

Alfredo Sauce (Coconut Milk)

O-315-01 O - Sauces, Gravies and Dressings
Color Code: Red Sodium: High
Yield:
100 Portions
Each Portion:
½ cup (4 oz)
Cook Time:
21 - 28 min.

INGREDIENTS

Item Measure Weight Approx issue

WATER

1-¼ gal

10 lb 8 oz

MILK, NONFAT, DRY

1-¼ qt

1 lb 2 oz

CHEESE, PARMESAN, GRATED

3-¼ qt

3 lb 4 oz

MILK, COCONUT, CANNED, FULL FAT

1-¼ gal

10 lb 8 oz

BUTTER, SALTED

3 cup

1 lb 8 oz

GARLIC, PREMINCED IN WATER

1-½ cup

9 oz

½- 2 lb jar

SALT

2 tbsp

1-¼ oz

PEPPER, BLACK, GROUND

3 tbsp

0.65 oz

FLOUR, WHEAT, GENERAL PURPOSE

2 cup

9-⅔ oz

DIRECTIONS

  1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Drain preminced garlic.
  2. Combine water with dry milk; whisk until fully incorporated. Add parmesan and whisk to combine. Using an immersion blender, blend 4 to 5 minutes, until smooth. Add coconut milk. Reserve for use in Step 5.
  3. In a large stock pot or steam-jacketed kettle, melt butter. Add minced garlic, salt, and pepper. Simmer 5 to 6 minutes over low-medium heat until browned and aromatic.
  4. Gradually sprinkle in flour while whisking vigorously. Continue to cook 1 to 2 minutes, stirring constantly, until lightly golden brown.
  5. In stages, slowly add reconstituted milk mixture to the roux, whisking vigorously after each addition to prevent clumping. Once incorporated, bring to a simmer over low heat, stirring frequently to prevent roux and parmesan from sinking to bottom of pot and burning.
  6. Simmer 15 to 20 minutes over low-medium heat, until sauce starts to thicken. Remove from heat. Sauce will continue to thicken as it cools. CP: Hold for hot service at 135°F (57°F) or refrigerate at 41°F (5°C).

RECIPE NOTES

  1. In Step 2, if coconut milk in unavailable, substitute with 1-¼ gal (10 lb 8 oz) of heavy cream.
  2. If substituting granulated garlic for minced garlic, use half the volume. In other words, for every teaspoon of fresh minced garlic, use ½ teaspoon of granulated garlic.
  3. 100 portions of this recipe will yield approximately 3 gal + 2 cup (25 lb).
  4. Serving Suggestions: serve with whole wheat, white, multigrain, or legume pasta. Garnish with fresh chopped parsley.
  5. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Milk and Wheat. As ingredients vary from brand to brand, check all ingredient labels for additional or hidden allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another.
  6. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories 220
Carbohydrates 9 g
Sugars 4 g
Protein 7 g
Fat 17 g
Saturated Fat 12.2 g
Sodium 492 mg
Calcium 199 mg
Fiber 0.2 g